Swiss Chicken
6 skinned, boned chicken breast halves
1/8 teaspoon garlic powder; 1/8 teaspoon pepper
6 (4-inch square) slices of Swiss Cheese
1 10-ounce can cream of chicken soup
¼ cup milk; 2 cups herb-seasoned stuffing mix (I use Pepperidge Farm)
½ cup better or margarine, melted (I use I Can’t Believe It’s Not Butter Spray and not that much!)
Place chicken in a greased 13 x 9 x 2 inch baking dish; sprinkle with garlic powder and pepper. Top each breast with cheese slice; set aside.
Combine soup and milk, stirring until smooth; pour over chicken.
Sprinkle with stuffing mix and drizzle with butter.
Bake at 350 degrees for 50 minutes or until chicken is done. 6 servings
Holiday Cranberry Chicken
1 can whole berry cranberry sauce; 1 package Lipton Onion soup;
1 8 oz bottle French Dressing; 6 boneless chicken breasts
Mix and spoon over chicken breasts.
Bake uncovered for 1 ½ hours at 350 degrees.
Serve with rice. (I use fat free Catalina dressing. Regular French dressing is too orange and oily!)
One Dish Chicken and Rice Bake
1 can Campbell’s Cream of Mushroom Soup (I use 98% fat free)
1 Cup Water; ¾ cup uncooked regular white rice;
¼ tsp paprika; ¼ teaspoon pepper
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 degrees for 45 minutes or until chicken and rice are done.
Glazed Chicken Breasts
6 to 8 skinless, boneless chicken breasts
½ Cup Orange Marmalade
1 Cup Italian Salad Dressing
1 six-ounce can frozen orange juice concentrate, thawed
Arrange chicken pieces in a single layer in a baking dish. Pour dressing over chicken so that all sides are well-coated. Marinate for 8 hours or overnight in the refrigerator. Drain off dressing and mix it with orange juice and marmalade. Brush mixture thickly over chicken.
Bake uncovered at 325 degrees for 1 hour, basting frequently.
Chicken Piquant
Chicken pieces for 4-6 people. I use breasts
1 pound fresh mushrooms, sliced; ¾ cup Rose (any really) wine;
¼ cup soy sauce; 1/8 cup olive oil.
2 Tablespoons brown sugar;
4 Tablespoons water mixed with 2 Tablespoons cornstarch
1 crushed garlic clove; ¼ teaspoon oregano
Place sliced mushrooms in bottom of a casserole. Top with chicken pieces. Mix all other ingredients and pour over the chicken. Bake in 350 degree oven for 1 ½ hours. Serve with wild rice.
Breast of Chicken Del Sur
2 cans Cream of Mushroom soup; ¼ cup sherry; 1 cup sour cream;
½ teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic powder
The recipe says to simmer the chicken breasts in ½ inch of sauterne for one hour. I usually just bake them at 300 degrees, covered with any kind of white wine, for about an hour. Drain the breasts and brown lightly in butter in a hot frying pan. (I omit this completely).
Make the sauce by heating the combined mushroom soup, sherry, sour cream, salt, pepper, and garlic powder.
Arrange chicken breasts in shallow casserole. Pour the sauce over the chicken, top with sliced mushrooms, dot with butter, and dust lightly with paprika. A few minutes before serving, place under high broiler until bubbling and lightly browned.
Sometimes I do everything ahead of time and just bake to reheat and then broil at the last minute.
Chicken Cordon Bleu
8 boneless, skinless chicken breasts
8 3-inch square slices of boiled ham
8 2-inch square pieces (1 oz each) Gruyere cheese (or sliced swiss)
1 stick butter or margarine
1 cup fresh bread crumbs
1 teaspoon salt; ¼ teaspoon paprika.
Flatten the chicken breasts a little bit and pull each breast open in the middle to form a pocket.
Fold ham around the cheese and tuck into the pocket. I roll the chicken breast up and secure with toothpick.
Melt butter in shallow pie pan.
Make fresh bread crumbs in blender. Mix with salt and paprika in a second pie pan.
Roll stuffed chicken breast in melted butter, then in bread crumb mixture. Coat well. I use a fork to press the crumbs onto the chicken.
Place in a buttered baking dish and bake at 400 degrees for 40 minutes or until brown.
Chicken and Yogurt
(Andrea)
1. Rub chicken legs (or thighs) with a cut clove of garlic. Rub with lemon juice, thyme and basil. (generous amounts of herbs). Let sit for 20 minutes or more.
2. Heat the broiler. Broil the chicken in the broiler pan or in a broiler proof baking pan until it is well done (it is alright if it gets a little dark in spots).
3. Pour off any fat from the chicken, but leave the juices. Spoon plain yogurt over the chicken (be generous). Return to the broiler until the yogurt is thoroughly heated. Use a whisk to combine the yogurt that has dripped off the chicken with the pan juices.
4. Put the yogurt topped chicken on a bed of rice (preferably brown) and spoon the pan drippings mixed with yogurt around it.
Swiss Chicken
6 skinned, boned chicken breast halves
1/8 teaspoon garlic powder; 1/8 teaspoon pepper
6 (4-inch square) slices of Swiss Cheese
1 10-ounce can cream of chicken soup
¼ cup milk; 2 cups herb-seasoned stuffing mix (I use Pepperidge Farm)
½ cup better or margarine, melted (I use I Can’t Believe It’s Not Butter Spray and not that much!)
Place chicken in a greased 13 x 9 x 2 inch baking dish; sprinkle with garlic powder and pepper. Top each breast with cheese slice; set aside.
Combine soup and milk, stirring until smooth; pour over chicken.
Sprinkle with stuffing mix and drizzle with butter.
Bake at 350 degrees for 50 minutes or until chicken is done. 6 servings
Holiday Cranberry Chicken
1 can whole berry cranberry sauce; 1 package Lipton Onion soup;
1 8 oz bottle French Dressing; 6 boneless chicken breasts
Mix and spoon over chicken breasts.
Bake uncovered for 1 ½ hours at 350 degrees.
Serve with rice. (I use fat free Catalina dressing. Regular French dressing is too orange and oily!)
One Dish Chicken and Rice Bake
1 can Campbell’s Cream of Mushroom Soup (I use 98% fat free)
1 Cup Water; ¾ cup uncooked regular white rice;
¼ tsp paprika; ¼ teaspoon pepper
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 degrees for 45 minutes or until chicken and rice are done.
Glazed Chicken Breasts
6 to 8 skinless, boneless chicken breasts
½ Cup Orange Marmalade
1 Cup Italian Salad Dressing
1 six-ounce can frozen orange juice concentrate, thawed
Arrange chicken pieces in a single layer in a baking dish. Pour dressing over chicken so that all sides are well-coated. Marinate for 8 hours or overnight in the refrigerator. Drain off dressing and mix it with orange juice and marmalade. Brush mixture thickly over chicken.
Bake uncovered at 325 degrees for 1 hour, basting frequently.
Chicken Piquant
Chicken pieces for 4-6 people. I use breasts
1 pound fresh mushrooms, sliced; ¾ cup Rose (any really) wine;
¼ cup soy sauce; 1/8 cup olive oil.
2 Tablespoons brown sugar;
4 Tablespoons water mixed with 2 Tablespoons cornstarch
1 crushed garlic clove; ¼ teaspoon oregano
Place sliced mushrooms in bottom of a casserole. Top with chicken pieces. Mix all other ingredients and pour over the chicken. Bake in 350 degree oven for 1 ½ hours. Serve with wild rice.
Breast of Chicken Del Sur
2 cans Cream of Mushroom soup; ¼ cup sherry; 1 cup sour cream;
½ teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic powder
8 chicken breasts; sauterne; 16 thinly sliced large mushroom caps;
Butter; paprika
The recipe says to simmer the chicken breasts in ½ inch of sauterne for one hour. I usually just bake them at 300 degrees, covered with any kind of white wine, for about an hour. Drain the breasts and brown lightly in butter in a hot frying pan. (I omit this completely).
Make the sauce by heating the combined mushroom soup, sherry, sour cream, salt, pepper, and garlic powder.
Arrange chicken breasts in shallow casserole. Pour the sauce over the chicken, top with sliced mushrooms, dot with butter, and dust lightly with paprika. A few minutes before serving, place under high broiler until bubbling and lightly browned.
Sometimes I do everything ahead of time and just bake to reheat and then broil at the last minute.
Chicken Cordon Bleu
8 boneless, skinless chicken breasts
8 3-inch square slices of boiled ham
8 2-inch square pieces (1 oz each) Gruyere cheese (or sliced swiss)
1 stick butter or margarine
1 cup fresh bread crumbs
1 teaspoon salt; ¼ teaspoon paprika.
Flatten the chicken breasts a little bit and pull each breast open in the middle to form a pocket.
Fold ham around the cheese and tuck into the pocket. I roll the chicken breast up and secure with toothpick.
Melt butter in shallow pie pan.
Make fresh bread crumbs in blender. Mix with salt and paprika in a second pie pan.
Roll stuffed chicken breast in melted butter, then in bread crumb mixture. Coat well. I use a fork to press the crumbs onto the chicken.
Place in a buttered baking dish and bake at 400 degrees for 40 minutes or until brown.
Chicken and Yogurt
(Andrea)
1. Rub chicken legs (or thighs) with a cut clove of garlic. Rub with lemon juice, thyme and basil. (generous amounts of herbs). Let sit for 20 minutes or more.
2. Heat the broiler. Broil the chicken in the broiler pan or in a broiler proof baking pan until it is well done (it is alright if it gets a little dark in spots).
3. Pour off any fat from the chicken, but leave the juices. Spoon plain yogurt over the chicken (be generous). Return to the broiler until the yogurt is thoroughly heated. Use a whisk to combine the yogurt that has dripped off the chicken with the pan juices.
4. Put the yogurt topped chicken on a bed of rice (preferably brown) and spoon the pan drippings mixed with yogurt around it.